J.C, A.; E.U, O.; Y. Y, O. Effect of Boiling and Roasting on the Nutrients, Phytochemical and Functional Properties of Red and Green Cultivars of D. Bulbifera Flours. Journal of Food Technology Research, [S. l.], v. 7, n. 1, p. 88–99, 2020. DOI: 10.18488/journal.58.2020.71.88.99. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/387. Acesso em: 22 nov. 2024.